Yamatoshizuku “Junmai Daiginjo”
Akita prefecture
Seafoods best friend
Made from Akita Sake Komachi rice specifically designed for growing in Akita. This sake is the one you want on the table when dining on lobster, crab, sashimi or yakitori. It even goes well with smoked cheese! The aroma has some soft lactic notes that don’t overwhelm, and leads gently into a flavor akin to roasted chestnut with full umami and toasted barley. Round, silky and elegant.
Characteristics
| Brand | Yamatoshizuku |
| Brewery | N/A |
| Category | Junmai Daiginjo |
| Subcategory | Muroka, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Akita Sakekomachi |
| Yeast variety | Association No. 10 lineage (M310) |
| Alcohol | 16.00% |
| RPR | 45% |
| SMV | -1 |
| Acidity | 2 |
Serving Temperature
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Recommended
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Not Recommended
Region
Yamatoshizuku is made in Akita prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Muscat Grape
Recommended Pairing
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Seafood
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Meat
Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
